How To Make Smoked Salmon and Cream Cheese Pastries
You’re probably familiar with serving smoked salmon during main course meals. But for this recipe, we serve it as a dessert alongside cream cheese pastries.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, and set aside.
Lay out the puff pastry sheet on a floured surface, and gently use a rolling pin to even out the creases.
Use a pizza cutter or a knife to cut the sheet into 9 equal squares.
Use a knife to score a very thin border around the outside of each square, then use a fork to poke lots of holes into middle of pastry, to minimize inflation. Transfer the puff pastry squares to the prepared baking sheet.
Use a pastry brush to brush the whisked egg whites all over the top of the puff pastry squares.
Then transfer them to the oven and bake according to package directions until golden, about 10 to 12 minutes, keeping an eye on it while baking to be sure that they don’t puff up.
Remove and let cool for 5 minutes.
Spread your desired amount of cream cheese on top of each pastry square, followed by a piece of smoked salmon. Sprinkle with your desired toppings.
- Calories: 119.92kcal
- Fat: 10.37g
- Saturated Fat: 5.28g
- Monounsaturated Fat: 3.09g
- Polyunsaturated Fat: 0.65g
- Carbohydrates: 2.28g
- Fiber: 0.04g
- Sugar: 0.83g
- Protein: 4.58g
- Cholesterol: 31.34mg
- Sodium: 204.73mg
- Calcium: 26.71mg
- Potassium: 64.03mg
- Iron: 0.30mg
- Vitamin A: 96.33µg
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